Freeze-Dried Fruit for Bakeries

Freeze-dried fruit for commercial bakeries. Real fruit colour and flavour without the water. Use our diced berries, raspberry pieces and fruit powders in icing, buttercream, fillings, toppings and decorating, in bulk bags sized for production.

Raspberry pieces for baking

Diced freeze-dried raspberries are a go-to for bakers: a bright, tart crumb for cake tops, cheesecakes, brownies, white-chocolate bark and doughnut glaze. We also stock diced strawberries, diced blueberries and 10 mm mango cubes. See every cut in our fruit inclusions and diced range.

Fruit powders for icing and fillings

Stir fruit powder into buttercream, ganache, cream-cheese icing, macaron fillings and glazes for natural colour and fruit flavour. Popular picks are strawberry, raspberry, blueberry, lemon and passionfruit. Browse bulk berry powders and bulk fruit powders. Each product page lists its ingredients.

Macarons and meringues: colour that holds

Fruit powder is the easiest way to get natural pink, red and yellow into macaron shells and meringues without adding liquid. Two things matter: the dose, and seeds.

• Start small in the shells. Too much powder can give hollow or wrinkled shells. Begin with about 2 g in a standard batch and put most of the fruit flavour in the filling.
• Go seedless for smooth shells. Our raspberry powder comes in a 1 kg seedless option, and our passionfruit powder comes seedless or seed-in. No sieving out seeds.
• Expect some colour change in the oven. Baked shells come out softer in colour than the batter. For a bold colour, dust or paint the shells after baking, or colour the filling.

Which fruits come through best

Strong and tart: raspberry, strawberry, sour cherry, passionfruit, boysenberry and lemon. These hold their flavour even in baked shells.

Softer flavours: banana, blueberry and mango are gentler. Use them in buttercream, cream-cheese icing, custard and fillings, where you can add more.

Trending pairings: strawberry with matcha, and mango or passionfruit in Danish and croissant fillings. For colour, pomegranate and blackberry give deep red and purple tones.

Buttercream without the runniness

Jam and purée bring water, which can split buttercream or make it too soft to pipe. Powder brings the flavour without the water. Start with about 30 g of powder per 250 g of butter, beat it in well, then taste and add more. If the buttercream gets too stiff, add a splash of milk or cream.

Keeping powder free-flowing

Fruit powder pulls moisture from the air, so it can clump on humid days. Scoop with a dry spoon, reseal the bag straight away, and sift before using. Use opened bags within a week.

Seasonal ranges

• Valentine's Day: raspberry, strawberry and pomegranate for pink and red macarons, cupcakes and cookies.
• Mother's Day: strawberry, raspberry and lemon for soft pastel colours.
• Christmas: diced cranberry, diced sour cherry and whole strawberries for tarts, wreath cakes and bark.

Tips from the bench

• Keep it dry for crunch. Pieces stay crunchy on dry toppings and in chocolate.
• Wet batters soften pieces. Fold them in last, or add them after baking.
• Sift powders into your dry ingredients to avoid specks.
• Reseal opened bags tightly and use within a week of opening.

Fruit for ice cream and gelato makers

Ice cream and gelato makers use freeze-dried fruit in three ways:

• Powder in the base for real fruit flavour and colour, without adding water that turns into ice crystals. In USDA research, freeze-dried strawberry powder at about 3.5% of the mix noticeably slowed melting, because its fibre holds onto free water. Raspberry also helped. Blueberry did not.
• Pieces as mix-ins. Fold diced raspberry, strawberry or 10 mm mango cubes in after churning. Pieces soften as they take on moisture from the base, so add them as late as you can. For a crunchy layer, coat them in chocolate or keep them in a fat-based ripple.
• Toppings for soft serve, sundaes and frozen yoghurt. Diced berries, banana slices and diced pineapple stay crisp on top.

Sorbet makers can boost fruit flavour with passionfruit, mango or lemon powder. Bulk bags from 250 g to 1 kg, with spec sheets available on request.

Wholesale for bakeries

Bags from 250 g to 1 kg, and cartons up to 25 kg on request. The minimum order is $300, any mix of products. Open a wholesale account and request two free 50 g samples.

Running a café too? See our freeze-dried fruit ideas for cafés.

Frequently asked questions

Can I bake with freeze-dried raspberries?

Yes. They work best as a topping, in chocolate, or folded in at the end. In a wet batter they soak up liquid and soften, like any fruit piece.

Will freeze-dried fruit go soggy in a cake?

Pieces inside a moist cake will soften. For crunch, add them on top after baking or use them in dry mixes.

How do I colour buttercream with fruit powder?

Sift a little fruit powder into the buttercream and beat it in. Add more until you reach the colour and flavour you want.

How much fruit powder goes in macaron shells?

Start small, about 2 g in a standard batch, because too much can give hollow or wrinkled shells. Put most of the fruit flavour in the filling.

Why do my raspberry macarons turn brown?

Fruit colour fades in the oven. For a stronger colour, dust or paint the shells after baking, or colour the filling instead.

Which fruit powders taste strongest in baking?

Raspberry, strawberry, sour cherry, passionfruit, boysenberry and lemon. Banana, blueberry and mango are milder and suit buttercream and fillings.

Why does my fruit powder clump?

It absorbs moisture from the air. Use a dry spoon, reseal the bag straight away, sift before use, and use opened bags within a week.

Can I use freeze-dried fruit in ice cream?

Yes. Use powder in the base for flavour and colour, fold pieces in after churning, or use pieces as toppings.

Do freeze-dried fruit pieces go soft in ice cream?

They soften as they take on moisture from the base. Add them as late as possible, coat them in chocolate, or serve them as a topping for crunch.